Description

These soft and chewy pumpkin spice cookies are the ultimate fall treat, bursting with the warm flavors of cinnamon, nutmeg, ginger, and cloves. The cookies are incredibly moist, thanks to the addition of real pumpkin puree, and brown sugar ensures they stay tender with each bite. Perfect for cozy autumn afternoons, these cookies can be customized with your favorite add-ins like chocolate chips, nuts, or a sweet glaze. Easy to make and delicious to eat, they pair wonderfully with coffee, tea, or cider for a comforting seasonal dessert.

Ingredients

Scale

2 1/4 cup unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
3 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup butter, room temperature
1/2 cup brown sugar
1/2 granulated sugar
1/3 cup pumpkin puree
2 eggs
2 tsp vanilla
cinnamon sugar (to roll cookies in)

Instructions

Whisk flour, baking soda, baking powder, pumpkin spice and salt together until combined. You’ll want to set this aside for later.
In a stand mixer bowl, beat butter sugar, and brown sugar on high for 2 minutes. Add the pumpkin puree, eggs and vanilla to the mixture and beat until combined. At this point, you may want to scrape down the sides and mix a bit more.
Slowly add the flour mixture to the bowl on a low speed. Mix until the flour is just combined. The dough will be sticky at this point. Wrap the cookie dough in plastic wrap and chill in the fridge for 1 hour.
Preheat your oven to 350°F and line a couple of cookie sheets with parchment paper.
After the cookie dough is done chilling, remove it from the fridge. Roll the cookie dough into dough balls that are about an inch in diameter. Roll the cookies in cinnamon sugar and place on the prepared cookie sheet.
Bake the pumpkin spice cookies for 11-12 minutes. If they aren’t cooked all the way through at this point, bake the cookies for a few more minutes.
Once the cookies are done baking, remove from the oven. They may have spread out a bit, but to make them more of a perfect cookie shape, I use a round cookie cutter and swirl it around the edges of the cookie to form a rounder, more perfect cookie.
Let them cool on a wire rack for 5-10 minutes. Enjoy with a hot cup of coffee or chai tea.

Notes

Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will throw off the balance of flavors in the cookies.
Chilling the Dough: Chilling the dough is an essential step that helps the cookies hold their shape during baking. It allows the flavors to meld and prevents excessive spreading. For best results, chill the dough for at least 30 minutes.
Measuring Flour: For the perfect texture, be sure to measure flour correctly. Too much flour can lead to dense, dry cookies. Fluff your flour, spoon it into your measuring cup, and level it off with a flat edge. Better yet, use a kitchen scale for precise measurements.
Add-Ins: Feel free to get creative with add-ins like chocolate chips, chopped pecans, or pumpkin seeds for extra texture and flavor. You can also drizzle a simple powdered sugar glaze over the top for a sweeter finish.
Baking Time: The key to soft and chewy cookies is removing them from the oven when the edges are set but the centers still look slightly underdone. The cookies will continue to firm up as they cool, ensuring they remain soft in the center.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. To enjoy them warm, microwave for 10-15 seconds after thawing.
Fresh Pumpkin Alternative: If using fresh pumpkin puree, make sure it’s well-drained to avoid excess moisture in the dough. You can achieve this by patting it dry with a paper towel or letting it sit in a fine mesh strainer for a few minutes.
Gluten-Free Option: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Choose a blend that includes xanthan gum or another binding agent for the best texture.